Sourdough Baking

18
comments

Hi all, can anyone give me some pointers for scoring my breads??? It drags, it sticks, etc.... Im using brand new single edge razor blades. My dough is qui... read more →

commented on 6 hours ago

Poolish

by Mendandmake
6
comments

Hi all,Andrew Whitely of bread matters uses a "production sourdough" in many of his recipes. Is this essentially the same thing as poolish? If th... read more →

commented on 6 days ago

Intro

by Knead.
1
comment

Hello. :) Thought I would introduce myself as a new member. I am a maker of some seriously sensational gluten free sourdough and starter that is ... read more →

commented on 1 week ago

Banana Bread

by AMDean
2
comments

Is it possible to make a banana type bread using a sourdough starter.   Just found this site..  I got a starter for my birthday from King Arthur&... read more →

commented on 3 weeks ago
4
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Hello I have searched and searched and I can't find an easy answer to this question.  I would like to know a general starting point to conver... read more →

commented on 3 weeks ago
0
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Lots of fun making a beer bread. Just pouring in a whole bottle of beer feels strange, in a good way, Then there was the four-day bulk fermentation. I love... read more →

updated 4 weeks ago
0
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Nice flavors from a 4-day bread, with a great crust. Also happy that no dutch oven disasters ensued (unlike my last bread). To prevent that, I coated with ... read more →

updated 4 weeks ago
2
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Hiya all, I'm new to this joint.  I've dabbled for a while in baking but recently have made a commitment to stop buying bread from shops ... read more →

commented on 4 weeks ago
10
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Sourdough – inconsistent resultsRead more read more →

commented on 4 weeks ago
2
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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on a still-vague fantasy. read more →

commented on 4 weeks ago

New guy here

by fivestars
1
comment

Hello everyone, 58yo guy here. USA, central Indiana.Have been lurking, reading a lot on this Fourm and like what I have been reading. I want to learn more ... read more →

commented on 6 weeks ago

Soft crust

by Mr MFA
2
comments

Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →

commented on 6 weeks ago

Sourdough Pound Cake

by tony873004
0
comments

I made my first pound cake a few days ago.  It was good.But then I wondered what it would taste like if I had used some of my sourdough starter in the... read more →

updated 6 weeks ago

Trading Starters

by luv2bake
33
comments

Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →

commented on 7 weeks ago
2
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Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →

commented on 7 weeks ago
6
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Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And different temperature but t... read more →

commented on 7 weeks ago